Tea Stands Out in Fine Cuisine and on Restaurant Menus in 2011

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With its four-story wine tower, Charlie Palmer’s Aureole at Mandalay Bay Resort and Casino certainly makes vino a focus, but it’s premium tea that’s also taking center stage at the AAA Four Diamond and Michelin One Star restaurant. Aureole is just one of many U.S. restaurants that are bringing tea to the forefront, a notable trend in the culinary world, according to 2011 World Tea Expo organizers.

To showcase the fast-growing movement of chefs turning to tea as an ingredient in dishes as well as a premium beverage for the menu, World Tea Expo is hosting a special “Cooking with Tea Workshop.” The event takes place at Aureole on June 26 in Las Vegas, Nev.

“Tea is making giant strides in the culinary and foodservice world in 2011,” explains Kim Jage, a tea expert and executive vice president of World Tea Expo. “We’re seeing restaurants offer premium tea drinks on the menu and we’re seeing innovative chefs — like the ones at Aureole — present some exciting, flavorful dishes that incorporate tea.”

World Tea Expo’s “Cooking with Tea Workshop” is open to restaurateurs, chefs, hoteliers and other foodservice leaders. Aureole’s Executive Chef Vincent Pouessel and Pastry Chef Megan Romano are set to demonstrate some of their restaurant’s offerings, which include both savory and dessert dishes that feature tea. Following the Workshop’s demonstration, participants receive a private four-course luncheon — each course infused with tea.

The “Cooking with Tea Workshop” is a limited-seating seminar at World Tea Expo, which takes place June 24 – 26 at the Las Vegas Convention Center. Registration for the Workshop and Expo is at www.WorldTeaExpo.com.